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While looking for food blogging events to take part in I found out that it was going to be National Oatmeal Cookie day on April 30th and that Jennifer of Savor the Thyme was hosting an Oatmeal Cookie Challenge. I hardly needed an excuse to make cookies so I was in! I see oatmeal cookies as a healthier version of chocolate chip cookies and I like the texture that the rolled oats adds; quite possibly making them my favorite type of cookie. I have a huge list of of different flavour combinations of oatmeal cookies that I want to try and on the top of that was apricot and white chocolate oatmeal cookies, though dark chocolate and dried cherry oatmeal cookies were a close second.

The last time I made oatmeal cookies the oats seemed to vanish when they baked so this time I reduced the flour a bit and tripled the amount of rolled oats. The apricot and white chocolate oatmeal cookies turned out great! The cookies smelled so amazingly good while baking and even after. They were nice and moist and chewy on the inside and just slightly crispy on the edges, just the way I like them. My only complaint, and it is a minor one, was that the apricot flavour was a bit to subtle. I think that the next time I make them, and there will be a next time, I will cut the dried apricots into four pieces instead of six making each piece bigger. This time the rolled oats were a lot more visible and the texture they added to the cookies was really nice.

Directions:1. Cream the butter and sugar in a bowl.2. Beat in the egg and vanilla extract.3. Mix the flour, baking soda and salt in another bowl.4. Mix the dry ingredients into the wet.5. Mix in the rolled oats, apricots and white chocolate.6. Place the dough onto a cookie sheet one table spoon at a time.7. Bake in a 350F preheated oven for 8-10 minutes.

Thanks you so much for submitting these Kevin AND for putting my favorite indulgence in them: white chocolate. I made my cookies today and almost put them in but opted for some mini chips and dried cranberries. Also, I almost made a mango dish today thinking about all your recent posts.

kevin, to increase the apricot flavor, add a couple tablespoons of your best apricot jam or a splash of apricot nectar. you might also try snipping up canned apricots. the jam will add a rich note to the flavor.

Perfect Kevin! I was just browsing around for a cookie recipe to make tonight and I think I found it :)I left the butter out to soften this morning, so as soon as I get home I'm making these bad boys!Thanks!

okay you did it. You posted something I cannot resist making. I hope they are good. My favorite cookie is oatmeal. My grandma's favorite fruit is apricot. I think these are a must make for the next time I go to visit her. Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!

Isn't it strange, I'm not normally a fan of white chocolate anything, but I have to tell you...these cookies sound so appealing to me. Perhaps it's the white chocolate with the apricot & oatmeal. Who knows, but I like it :)

My roommate used to make chocolate chip cookies, and I'd hear them singing their chocolate chip cookie song....kinda like a siren's song - you know? But with apricot? Dude, I think I'd fly to Canada for these!

I'm not sure why I can't see your photos on the last two entries. I'd love to see what these look like. I love oatmeal. I do not know why every time I make an oatmeal cookie they fall flat. I use plenty of BK. Do you know? I have a tasty Orange Marmalade I wonder if I can improvise instead of the Apricot. I have everything else to give this ago. Let me know how to keep them from falling flat.

First of all the cookies look so good. And I will be making them soon. 1. Did you use dark or light brown sugar. 2. Did you use Turkish or California Dried Apricots. 3. Can I use white chocolate chips instead of a White Chocolate Bar, does the bar have a better flavor than the chips and do the bar melt better in the cookies than the chips. 4. Is it possible to make the batter the day before I plan on baking them. Thank You.

1. Dark brown sugar.2. Turkish dried apricots.3. White chocolate chips should be fine. I prefer the chocolate bars because the only brand of white chocolate chips that I can find here are particularly bad in that they tend melt and disappear into whatever I bake them in.4. Yes you can make the batter a day ahead and leave it in the fridge. (Many people claim that this is an essential step in making the perfect chocolate chip cookies.)5. I would add the apricot jam into the wet ingredients just before mixing in the dry ingredients.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.